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My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
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Hi guys.
I'm looking to get into smoking.
I'm thinking hot smoke for brisket, pulled pork and ribs of various animals.
And cold smoke for bacon and cheeses.
What other sorts of criteria should I be figuring out besides capacity, easy of use, and ease of cleaning?
What things do I need to think about before making a potentially large purchase.
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